Sticky Honey and Lemon Chicken

Sticky Honey and Lemon Chicken

Serves One


  • 2 Cleaned Chicken Breasts
  • 1 Paddle of Garlic grated
  • 1 Lemon
  • Pinch of salt, Black Pepper
  • 1tsp Dijon Mustard
  • 30g finely chopped mixed Peppers ( Red, Yellow, Green)
  • 2 Black Olives Chopped
  • 1 tsp of finely chopped Fresh Coriander
  • 3 tsp of Honey


  1. In a mixing bowl add salt, black pepper, Dijon mustard and grated garlic
  2. Add the clean chicken breasts in the mixing bowl with the ingredients
  3. Grate the lemon skin and add half the lemon skin in the chicken mix (note: the rest will be for garnishing at the end)
  4. Squeeze the lemon in to the chicken mixture
  5. In a hot pan, pour a bit of olive oil and place the chicken breast for 8 minutes per side
  6. Take out the chicken and brush with honey then place back on the pan for 3 more minutes per side
  7. Take out the chicken from the pan and slice in 3 slices per breast
  8. Garnish the chicken with lemon zest, fresh coriander , olives and mixed pepper

Chef Tips:

  • For good, clean and well portioned breast cuts it is best to buy them readily chopped out from any of your local butchery
  • Make sure your pan is very hot to ensure that the juices remain sealed within the meat and prevent it from sticking to the pan
  • When grating your lemon use the finer part of the grater
  • All the above ingredients are a selection of easily available items from any local store world wide


  • This is a good dish to opt for as a lunch meal in a warm weather but most preferably in the spring season, as spring is all about colour and vibrancy and this dish is a great complement to this effects
  • It can be best served with Mashed Potatoes or Risotto.
  • For a richer taste you can add a little beat of grated Cheddar Cheese to the Mashed Potato while it is still hot.
  • Pair this dish with your choice Sauvignon Blanc or Chardonnay and eat to your greatest delight

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